Standing the peppers up, sliced down each side to get the four 'cheeks' of the pepper, and chop off the bases - this will leave the seeds attached to the stem :)

Place the peppers, skin side up onto a baking sheet and drizzle with a little olive oil.

Place in a hot (220-250C) oven for 20-25 minutes until they start to char. Remove from the oven, and allow to cool slightly before chopping into smaller pieces.

Fry the onions and garlic in a little olive oil until they soften and then add the chopped roasted peppers.

Add the canned tomatoes, tomato paste, black pepper, dried rosemary and some chopped fresh basil.

Bring to the boil and simmer for about 10 minutes

Serve over your choice of pasta and sprinkle more fresh basil over the top.